‘Velveting’ Meat

I have rarely been as excited by a recipe as I was with this one. I love Chinese food but have never been able to recreate the dishes at home, no matter how closely I stuck to the recipes. I read where someone complained that their dishes simply tasted like fried meat in a Chinese sauce and that’s how I felt mine tasted as well!
Then I found out a little secret about how the Chinese make their meat so soft and melt in the mouth. It is called ‘velveting’ and today I will share it with you all. 
I have tried it with both chicken and beef and I am so happy with the results and finally being able to create restaurant quality stir fries.


  • 500 grams meat, I use beef or chicken
  • 2 Tsp cornflour
  • 1 Tblsp water
  • 1 Tblsp soy sauce (optional)
  • 1 Tblsp sesame oil (optional)

Slice the meat into thin strips and set aside.
In a bowl or container place cornflour, water and any other seasonings or ingredients you want. Add the meat and stir to make sure it is all coated. Cover and refrigerate for at least two hours but preferably overnight.

When ready to cook, heat oil in a wok or frypan until almost smoking, then add meat and quickly stirfy until cooked through. Add your choice of vegetables and sauces and enjoy!

Note: I have also bought beef strips, added the mix to the bag and frozen it, ready for the next time I wanted to stirfry, with excellent results.

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